Calling the shots
Elise Woodward, the first woman to do play-by-play for the Huskies, has been a sports broadcaster for more than 30 years.
Chef Reginald Jacob Howell, ’16, doesn’t need to convince anyone about where his heart lies. From the moment you hear his infectious laugh on Food Network’s newest show, “Pitmasters,” you’re immediately hooked on the Tacoma native as he endures grueling hours of nonstop cooking for a chance to be crowned ‘Pitmaster champ.’
His advantage isn’t his pit set-up, or even his laid-back, yet focused confidence as he plates a dish with a dash of garam masala. It’s his teammate and best friend, Denzel Johnson.
The two met when Howell was finishing his degree in communication at the University of Washington and was working at the university’s campus-adjacent restaurant, Cultivate. After spending long days at the fryer, Howell would scroll through Instagram to see what Johnson was up to.
“We were both admirers of one another,” Howell recalls. Johnson, whose feed was loaded with charred ribs, smoked pulled pork and creamy mac and cheese, was already running his own catering business, often posting videos in between expressing gratitude and love to his community.
“I was seeing his name come up all the time, and we shared the same circle of friends,” he says. “So, when I found a place, I said, let’s quit our jobs and do this.”
Johnson didn’t think twice.
In 2025, both Howell and Johnson opened Grann in Tacoma. The name, which pays homage to their grandmothers, combines recipes from Howell’s wife’s Indian heritage with traditional barbecue and Creole-style dishes. Howell admits it can be a hard sell.
“I get old aunties from India coming in and I say, ‘give us a try.’ Or, I get someone saying how could I make better cornbread and greens than their grandmas. Then I see a smile.”
When asked about the story he hopes he can tell with his dishes, Howell pauses.
“It’s about honoring those that came before us,” he says, noting that African and Indian cultures have used food as generational storytelling, with grains like rice traveling during the slave and spice trades. “It’s not about taking away a memory, but creating new ones, and that’s our story we try to tell.”
To Johnson, Howell’s secret ingredient is more than just the food he cooks. “[He] has a deep love and passion for his craft,” Johnson explains. “It’s truly amazing to watch.”
Howell often turns to his friends and family for comfort, and some could argue, for fuel. Before leaving the UW, he was gifted the notable “Food Lover’s Companion,” filled with hand-scribbled notes of encouragement from friends. The book traveled with him to the “Pitmasters” set in Utah, serving as a reminder of those who supported him from the start. That, combined with Johnson by his side each day, keeps him grounded.
Howell and Johnson are competing against eight other teams for a $50,000 prize. But regardless of the show’s outcome, it’s clear Howell has mastered his own recipe for success—winning the hearts of the community and family he cherishes.
“We both come from love, and have a lot of love to give,” says Johnson. “Food is the base of our relationship, but the love of life and people is really what keeps our fires burning.”